Cooking with Cast Iron

How To Season Cast Iron Cookware

1. Preheat your oven to 400 degrees Fahrenheit.
2. Apply a thin coat of vegetable shortening or lard to the interior and exterior of the cast iron pan. Coat all of the areas except the handle.
3. Place a lined baking sheet on the bottom rack of your oven to catch any shortening or lard that drips down.
4. Put your coated cast iron pan or skillet on the middle rack.
5. Leave the pan in the oven for 45 minutes to an hour.
6. Remove the pan, wipe it dry with a clean cloth, and let it cool completely.

Tip: Never put cold water in a hot or warm cast iron pan because it was cause the pan to warp or crack.

Cast Iron Pros

• Incredibly Durable: No joints or rivets; nearly indestructible
• Self-Created Non-Stick Surface: Safe if seasoning flakes off; allows you to cook with less oil than traditional cookware
• Versatile: Can use metal utensils on surface; use on electric, gas, induction, or open flame heat sources
• Maintains Temperature: Minimal temperature loss when food is added

Cast Iron Cons

• Heavy: Cast iron is a relatively heavy product by nature
• Shouldn't Cook Overly Acidic Foods in it: Will pick up flavor and color from the iron
• Requires Careful Maintenance: Keeping up with proper seasoning is essential to maintaining cast iron cookware

Non-Stick Alumium Pros

• Non-Stick Surface: Allows you to cook with less oil than traditional cookware
• Light Weight: Non-stick aluminum is a relatively light weight product
• Versatile: Can cook any type of food in it; use on electric or gas heat sources
• Requires Minimal Maintenance: Cleaning and maintaining non-stick aluminum cookware is quick and easy

Non-Stick Aluminum Cons

• Welded Joints or Rivets May Wear Out: Constructed with a two-piece design, non-stick aluminum is susceptible to worn out joints or rivets
• Man-Made Non-Stick Surface: Potentially dangerous if flakes off
• Limiting: Should not use metal utensils on surface; limited lifespan
• Temperature Loss: Greater temperature loss when food is added

Cleaning Cast Iron Cookware

Cleaning cast iron is easy with the right tools for the job.

1. To start, scrub any dried on food with a firm brush, water, and kosher salt (if extra abrasion is needed).
2. Once clean, dry it with a paper towel and place it on the range or in the oven at low heat to fully remove any traces of water.
3. When your pan is completely dry, reheat it, then wipe it down with a paper towel soaked in your seasoning oil before storing.
4. Store your seasoned cookware in a cool, dry place to prevent rust. If stacked, place a towel or paper towel between pans.

Can I Put Cast Iron In the Oven?

Cast iron can definitely go in the oven! We're not just talking Dutch ovens or other obvious bakeware pieces, either. Griddles, skillets, even pots can be used in the oven for added versatility! Pop them in the oven to:

• Preheat the piece (make sure you rotate it to evenly distribute the heat)
• Cook right in the oven
• Keep a dish warm before it goes to the customer
• Finish off a dish that was cooked in your cast iron elsewhere in the kitchen

Why Does The Porosity of Cast Iron Matter?

Cast iron is a porous material, meaning it will slowly absorb oil and other food particles, creating the sought-after non-stick sheen. Because of this, you can use less oil when you cook with a well-seasoned cast iron pan, yet still get the non-stick convenience that you want when cooking foods like eggs and pancakes.

Cast Iron Heat Retention and Heat Conduction Explained

Thanks to its density, cast iron is one of the best materials at retaining heat. It will keep hot foods, hotter, longer, and it will maintain its heat for quicker recovery between dishes. However, cast iron is not the best conductor of heat. It tends to heat unevenly, creating hot spots in the pan.